Medium

Flourless apple and yoghurt cake

Name: Flourless apple and yoghurt cake
Prep time: 130 min
Cook time: 50 min
Total time: 180 min
Yield: 8 servings
Cuisine: International
Ingredients: 450 g Apple (3 sweet apples, peeled and cored; prepared weight); 3 unidades de Egg (medium); 300 g Plain Greek or high-protein yoghurt (plain, unsweetened)

Total time3 h Preparation 10 min · Cooking 50 min · Chilling 2 h

Preparation excluding the indicated waiting: 10 min · Cooking: 50 min · Chilling: 2 h.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Includes at least 2 hours in the fridge after cooling completely. Initial cooling is not timed and may increase the approximate total.

Servings8

Allergens

Egg: Ingredient to check: Egg. Milk: Ingredient to check: Plain Greek or high-protein yoghurt. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating 4.5 / 5 (2)

A simple three-ingredient cake made with apple, eggs and Greek yoghurt, without flour or added sugar. It has gently sweet fruit flavour, set edges and a soft centre.

Jump to steps

10 minpreparation excluding indicated waiting

50 mincooking

2 hChilling

8servings

710 kcalwhole recipe

89 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 3 h Preparation 10 min · Cooking 50 min · Chilling 2 h

Preparation excluding indicated waiting: 10 min · Cooking: 50 min · Chilling: 2 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Includes at least 2 hours in the fridge after cooling completely. Initial cooling is not timed and may increase the approximate total.

Recipe characteristics

Vegetarian Dessert More than 2 hours International

Allergens

View full classification 21 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Dessert

Meal

DessertAfternoon snack

Preparation

Baking

Appliances

OvenBlender

Cuisine

International

Season

All year round

Occasion

Make aheadFor the whole familyBudget-friendly

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Dessert

Meal

Dessert · Afternoon snack

Total time

More than 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Apple 3 sweet apples, peeled and cored; prepared weight 450 g
Egg medium 3 items
Plain Greek or high-protein yoghurt plain, unsweetened 300 g

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Let’s get cooking

Method

Preheat the oven to 200°C. Line a round 15–18 cm cake tin with baking paper.
Dice the peeled, cored apples and place in a blender with the eggs and yoghurt.
Blend until completely smooth.
Pour into the tin and bake for 40–50 minutes, until the edges are set and the centre has only a slight wobble.
Cool completely, then refrigerate for at least 2 hours before unmoulding and slicing.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

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Ingredients

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